Name: Italian-Style Chicken Soup
Total time: 30 min
Yield: Serves 4
Cuisine: Italian, Europe
Ingredients: 4 skinless, boneless chicken breasts (about 1 1/2 pounds), cut into 3/4-inch pieces; Salt and pepper; 3 tablespoons extra-virgin olive oil; 1 onion, chopped fine; 3 garlic cloves, minced; 8 cups low-sodium chicken broth; 2 teaspoons grated lemon zest; 4 large eggs; 2 tablespoons finely chopped fresh basil; 1/2 cup grated Parmesan cheese

Why This Recipe Works

Grated fresh Parmesan cheese added a savory, nutty flavor to our Italian-Style Chicken Soup, while the addition of raw eggs—cooked until set—imparted extra flavor and richness to the broth. A little grated lemon zest and fresh basil rounded out the flavors of our soup.

Instructions

Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth and bring to boil. Add chicken and zest, reduce heat to medium-low, and simmer until chicken is no longer pink, 3 to 5 minutes.

Whisk eggs, ½ teaspoon salt, and ¼ teaspoon pepper in small bowl. While stirring soup in circular motion, slowly pour eggs into pot. Cook until eggs are set, about 1 minute. Break egg into bite-size pieces. Stir in basil and season with salt and pepper. Drizzle with remaining oil and sprinkle with Parmesan. Serve.